Culinary Travels - Offshore Travel Magazine

Andrew Zimmern Is Hosting a Culinary Safari Through South Africa

June 23, 2026

One of the most respected voices in food and travel will lead an intimate journey from Cape Town to the Greater Kruger. Chef, writer and cultural explorer Andrew Zimmern is teaming up with Ker & Downey Africa to host “The African Table,” a luxury culinary safari through South Africa designed for travellers who want their plate and their itinerary to be equally memorable. The trip weaves together standout food and wine with privately arranged safari experiences, moving through Cape Town, the Cape Winelands and the Greater Kruger. The result blends polished hospitality with genuine cultural connection at every stop. Each

Where to Raise a Zero-Proof Toast to Summer

June 2, 2026

Three Pour Sport pairings to try around Toronto, plus at-home hosting tips. For the sober and sober-curious alike, going alcohol-free no longer means settling for something sweet, flat or second best. Toronto-based Pour Sport is part of that shift. Founder Alanna Ostvik launched the brand after stepping away from alcohol and missing not just the drink, but the ritual around it, from the shared toast to the sense of occasion. Her solution: a lineup of dealcoholized wines made from quality European vintages, with the alcohol removed through vacuum distillation to preserve structure and acidity. The result is a true zero-proof

The Healing Plate Ananda Resort Himalayas cookbook

Ananda’s First Cookbook Takes Ayurveda Home

June 2, 2026

The Healing Plate distills the legendary Himalayan wellness retreat’s kitchen into more than 100 recipes for feeling good at home. For travellers who have done the seven-day programme at Ananda in the Himalayas – the doctor’s consultation, the tailored meals, the slow recalibration of appetite – the hardest part tends to come at the airport, when the discipline of the place gets left behind with the mountain air. Ananda’s answer, released June 1, is a book. The Healing Plate is the retreat’s first cookbook, and its premise is straightforward: take the kitchen that has fed guests for a quarter-century and

Recipe: Orecchiette with Cime di Rapa (Rapini)

May 22, 2026

Puglia’s most iconic pasta is a balance of bitter greens, rich olive oil and savoury anchovy. Recipe provided by the Visit Puglia tourism board. Ingredients 500 g Puglian orecchiette (dried or fresh) 1 kg broccoli rabe (rapini) 2 cloves garlic 3 anchovy fillets in olive oil Freshly ground pepper, to taste 5 tbsp. Puglian extra virgin olive oil, plus more for dressing Breadcrumbs Pecorino cheese (optional: traditional recipes typically omit cheese, but it can be added to taste) DirectionsClean the broccoli rabe by removing tough leaves and stems. Wash thoroughly in cold water, drain well, and set aside. Heat the

Puglia by the Plate

May 22, 2026

Explore the booming Italian region through six of its most iconic foods. By Eve Thomas Italians are fiercely loyal to their local cuisine, and Puglians are no exception. As Italy’s southern heel rises in popularity among international travellers, one of the best ways to explore its coasts and countryside is through food. Tours, museums and cooking lessons offer insight into Puglia‘s history, climate and culture. Cheese To understand Puglia, you must visit a masseria – the stunning farmhouse complexes built for sustenance and protection in the 16th century, and revived as agritourism destinations. They mix accommodation (from rustic to luxurious)

Air Canada partners with Michelin-starred chef Masaki Hashimoto on Japan routes

March 5, 2025

Air Canada has added Michelin-starred Chef Masaki Hashimoto to its culinary panel. Based in Toronto, Chef Hashimoto is the owner of Kaiseki Yu-zen Hashimoto, one of Canada’s only restaurants dedicated to the traditional art of Kaiseki cuisine. Since immigrating more than 40 years ago, he has devoted his career to mastering and sharing this multi-course culinary tradition. His exclusive creations debuted March 1 in Air Canada Signature Class, on all flights between Canada and Japan. On these routes, Chef Hashimoto’s dishes will showcase a thoughtfully curated selection of traditional ingredients through a rotating menu. Six recipes will be introduced annually, including a Zensai (appetizer) such as sautéed lotus